YIELD: 4 servings
2 heads cos (or Romaine) lettuce
12 baby carrots
1 onion, chopped
1 red bell peppers, diced
2 apples, seeded, chopped
pinch curry powder
1 1⁄4 cups vegetable stock
1lb. 4oz. large carrots
1 Tbsp. clear honey
1oz. fresh basil, chopped
1⁄2 oz. fresh tarragon, chopped
3 garlic cloves, chopped
5 Tbsps. heavy cream, divided
8 oz. Emmenthal Swiss cheese, grated
1 tsp. butter
6 cherry tomatoes, peeled, halved
3 baby zucchini, sliced thin
¼ small head cauliflower, cut into small florets
2 oz. fava/broad beans, peeled
1 cup creamed corn
2 Tbsps. orange juice and cardamom reduction*
4 tsps. basil oil
8 chervil sprigs
2 chives, cut into batons
1. Keep some small leaves from the lettuce to use as garnish, then blanch enough leaves to line four moulds.
2. Cook the baby carrots in boiling salted water until tender and refresh in an ice bath. Reserve for service.
3. for the curry sauce: Sweat the onion until soft. Add pepper, apples, curry powder, saffron and sweat for a couple more minutes. Add the stock, simmer until the vegetables are tender and then blend to a smooth consistency in a blender. Pass through a fine sieve and correct the seasoning. Reserve.
4. for the gateau: Cut half of the large carrots into neat dice and steam or boil until firm but tender. Add in the honey, herbs and garlic and cook until glazed. Reserve.
5. Coarsely chop the remaining large carrots and boil in seasoned water until soft, drain and puree in a blender with 1 Tbsp. of the cream. Season with salt and pepper then fold into the glazed carrots. Stir in the grated Swiss cheese.
4. Mix the eggs and remaining cream together and add to the carrot mix. Line four moulds with the lettuce, spoon in the mix, and cover with cling film. This can be kept in the fridge overnight.
5. To assemble/serve: Steam custards for 30 minutes or until set.
6. for the vegetable garnish: Heat butter over medium heat, add tomatoes, zucchini, cauliflower and fava beans and saute until crisp tender. Reserve.
7. Place a spoon of creamed corn in the center of a plate. Turn the gateau out on top.
8. Toss the reserved baby carrots in the orange juice reduction so they are nicely coated. Place a neat pile on top of the gateau, and scatter the vegetable garnish around the outside.
9. Spoon around the remaining orange reduction, a spoon of curry sauce, and a drizzle of basil oil, then finish with the tiny lettuce leaves, chervil and chives.
*Orange juice reduced over heat with a little sugar and green cardamom pods.
Recipe by Chef Chris Ivens-Brown, VP, Culinary Development/Corporate Executive Chef, Compass Group. Photo by Nan Deily